Cooking

During 2014, a Scout
may continue—or begin work—using the old Cooking merit badge
requirements (below) and the old pamphlet. Otherwise, he may switch
to—or begin work—using the new requirements as stated in the 2014 Boy
Scout Requirements book for Cooking (Click here)
and the new merit badge pamphlet. If a Scout chooses to use the old
merit badge requirements and pamphlet, he may continue using them until
he has completed the badge. See Guide to Advancement topic 7.0.4.3.

In requirements 2a, 3a, 5a, and 7a, when
planning meals and explaining the guidelines for a balanced menu, where the requirements or literature use the term
"Food Pyramid" or the term "Food Guide Pyramid", Scouts should substitute the term "My Plate" for the former terms which have been discontinued
by the USDA.

Do the following:

Review with your counselor the injuries that might arise from
cooking, including burns and scalds, and the proper treatment.

Describe how meat, fish, chicken, eggs, dairy products, and
fresh vegetables should be stored, transported, and properly prepared
for cooking.

Describe the following food-related illnesses and tell what
you can do to help prevent each from happening:

Salmonella enteritis

Staphylococcal enteritis

Escherichia coli enteritis (E. coli)

Botulism

Trichinosis

Hepatitis

Do the following:

Illustrate for your counselor the food pyramid that fits you.
Label the following food groups in the pyramid and how much of each
you should eat each day.

Grains

Vegetables

Fruits

Milk, yogurt, cheese

Meats, poultry, fish, beans, eggs, nuts

Oils (fats) and sugars

Explain why you should limit your intake of oils and sugars.

Explain the number of servings recommended per day from each
group.

Give your counselor examples from each food group.

Describe for your counselor the measurements of servings
for each food group.

Describe to your counselor food preparation techniques
that result in more healthful and nutritious meals.

Plan a menu for two straight days (six meals) of camping. Include
the following:

A camp dinner with soup; meat, fish, poultry, or an appropriate
substitute; two fresh vegetables; drink; and dessert. All are to
be properly prepared. When preparing your menu, follow the nutritional
guidelines set by the food pyramid.

A one-pot dinner. Use foods other than canned.

Using the menu planned for requirement 3, make a food list showing
cost and amount needed to feed three or more boys.

List the utensils needed to cook and serve these meals.

Using the menu planned for requirement 3, do the following and discuss
the process with your merit badge counselor:

Prepare and serve for yourself and two others, the two dinners,
one lunch, and one breakfast. Time your cooking so that each course
will be ready to serve at the proper time.*

For meals prepared in requirement 4a for which a fire is needed,
use a lightweight stove or build a low-impact fire. Include support
for your cooking utensils from rocks, logs, or like material. The
same fireplace may be used for more than one meal. Use a backpacking
stove to cook at least one meal. (Where local regulations do not
allow you to do this, the counselor may change the requirement to
meet the law.)

For each meal prepared in requirement 4a, use safe food-handling
practices. Dispose of garbage, cans, foil, paper, and other rubbish
by packing them out and depositing them in a proper container. After
each meal, clean up the site thoroughly.

Plan a menu for one day (three meals) or for four meals over a two-day
period of trail hiking or backpacking. Include the following:

A breakfast, lunch, and dinner for a trail or backpacking trip
where light weight is important. You should be able to store all
foods used for several days without refrigeration. When preparing
your menu, follow the nutritional guidelines set by the food pyramid.

Using the menu planned for requirement 5, make a food list showing
cost and amount needed to feed three or more boys.

List the utensils needed to cook and serve these meals.

Figure the weight of the foods in requirement 5a.

Using the menu planned for requirement 5, do the following:

Prepare and serve for yourself and two others, the trail breakfast
and dinner. Time your cooking so that each course will be ready
to serve at the proper time.*

For each meal prepared in requirement 6a, use safe food-handling
practices. Dispose of garbage, cans, foil, paper, and other rubbish
by packing them out and depositing them in a proper container. After
each meal, clean up the site thoroughly.

Plan a menu for three full days of meals (breakfast, lunch, and
dinner) to be cooked at home.

When preparing your menu, follow the nutritional guidelines
set by the food pyramid. All meals are to be cooked or properly
prepared.

Using the menu planned for requirement 7, make a food list showing
cost and amount needed to feed yourself and at least one adult (parent,
family member, guardian, or other responsible adult).

Tell what utensils were needed to cook and serve these meals.

Prepare and serve a breakfast, lunch, and dinner from the menu
you planned for requirement 7. Time your cooking to have each course
ready to serve at the proper time. Have an adult verify the preparation
of the meal to your counselor.

Find out about three career opportunities in cooking.
Pick one and find out the education, training, and experience required
for this profession. Discuss this with your counselor, and explain why
this profession might interest you.

*The meals for requirements 4a and 6a may be prepared for different
trips. They need not be prepared consecutively. Scouts working on this
badge at summer camp should plan around food they can get at the camp
commissary.

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